Here was the first menu in the newsletter, sent out June 4 to a smattering of friends, relatives, food buddies, etc. As many dishes can be foraged for the following week or as long as ingredients are still in season, you can place a special request for any of these kits still. Feel free to write me to request any changes due to allergies or other dietary concerns. I’ll keep you in mind for future menu!
$30 dinner kits-
Pan-Seared Flounder with Grape Tomatoes & Garlic Scapes
with baby greens salad & crusty baguette
(not included in kit: salt, pepper, lemon, olive oil, 1 Tb flour)
Seared Duck Breast Sandwich
with pickled radish & carrot, bibb lettuce & baguette
(not included in kit: salt, pepper, vinegar, sugar, optional mayo and Sriracha for serving)
Stir-Fried Scallops with Sugarsnap Peas & Farro Salad
with mint, dill, shallot
(not included in kit: salt, pepper, olive oil, lemon, 1 Tb butter)
$20 dinner kits-
Fresh Fettuccine with Cherry Tomatoes & Creme Fraiche
with baby greens salad
(not included in kit: salt, pepper, olive oil)
Kimchi & Fresh Vegetable Pancakes with Fried Egg
with zucchini, carrot, scallions
(not included in kit: vegetable oil, 1 cup flour, 1 tsp baking powder, optional soy sauce)
